Mushrooms are so good for you: they fight inflammation for one thing, but what do you do when picky eaters won’t eat or even try one? Make them taste better, then ease them into other recipes after the first success! These easy, creamy pork chops were a huge hit at our house, and even those who don’t normally partake in the fungi were surprised! Golden brown pork chops and mushrooms in a creamy sauce, this inspired by one from Cooking Light helped the medicine go down. As you can see, a couple of the chops were missing from the pan by the time I took the photo!
I can easily see myself adapting this same recipe for chicken, too, we liked it that much. Really minutes to cook, about 30, simmered in one pan, this is a recipe that feels all gourmet but is really a big, fat cheat! I think I need more recipes like this in my life! It’s really a grown up version of the old recipes that called for pouring cream of mushroom soup over pork chops and baking them. I loved those when I was a kid!
I substituted buttons for their grown up sibling, the cremini, and often use Marsala instead of the white wine. Marsala is a fortified wine, which will keep for a good long time. It’s a bit strong, so feel free to start out with less, but lends such a fantastic flavor! I preferred it to the version with the plain white. I also cut way back on the rosemary, which overpowered the whole dish; originally it called for a tablespoon.
It was suggested to serve this with a Wild Rice mix, but instead, I used my Simple, Rustic Mashed Potatoes. I really only use those mixes for my after Thanksgiving Uncle Ben’s Wild Rice Casserole, which has become kind of a tradition for the family. I think the strong flavor overwhelms many dishes (and I’m not wild about the additives), but maybe that’s just me. I gotta tell you, the gravy and potatoes almost stole the show. A simple pan steamed broccoli was our choice of vegetable.
Now, imagine this dish on any old week night. It’s that do-able. And when you’re done, go ahead, lick your plate if you want – I won’t judge! 🙂
Hint on cost: Keep the sides simple and inexpensive to bring this dish in at a reasonable cost for the meal.
Creamy Mushroom Pork Chops
- 4 (6-ounce) loin pork chops
- 2 tablespoons butter, olive oil, or a combination
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon finely chopped fresh rosemary or 1/4 teaspoon dried
- 8 to 12 ounces button mushrooms, cut into 1/2 inch slices
- 1 medium onion, halved and thinly sliced pole to pole
- 2 tablespoons all-purpose flour
- 1/4 cup dry white wine or a little less of Marsala
- 1 cup unsalted chicken stock
- 2 tablespoons reduced-fat sour cream
- Chopped parsley for garnish
from the kitchen of www.frugalhausfrau.com
Let’s talk about how to save money/time on this recipe:
- Use a coupon matching site! One of my favorites in my area is Pocket Your Dollars, but every store has a group of enthusiastic Coupon Matchers. Do not discount the savings! I check their site every week, even if I don’t “need” to go to the store and often find bargains I can’t pass up.
- Follow my 12 Strategies – You’ll see them on the upper drop down menu of every page and how I apply them, below.
- Don’t get discouraged if your prices don’t match mine! Keep shopping at the best prices and your fridge/freezer and pantry will be stocked with sales priced ingredients.
- Read Strategies Applied for additional tips as well as throughout the recipe, for saving time and managing food.
Calories 305; Total Fat 22 g 33 %; Saturated Fat 8 g 38%; Monounsaturated Fat 5 g; Polyunsaturated Fat 1 g; Trans Fat 0g; Cholesterol 100 mg 33 %; Sodium 299 mg 12 %; Potassium 319 mg 9 %; Total Carbohydrate 10 g 3 %; Dietary Fiber 2 g 7 %; Sugars 3 g; Protein 38 g 76 %; Vitamin A 5 %; Vitamin C 13 %; Calcium 6 %
Iron 15 %
Use a Egg Slicer to cut the mushrooms and grow your own herbs!